Instructions

Strip collard leaves from stalks. Stack leaves together and roll into long cigar shapes. Slice into long thin ribbons – chiffonade – and put into a large colander or salad spinner for rinsing. Once all leaves are process, rinse thoroughly to remove any residual dirt and set aside.

Skin onions and dice into small pieces. Crush garlic and roughly chop. Rinse potatoes well, scrubbing out any eyes. Cut into bite-sized pieces. Set aside all three.

In a large, heavy-bottomed pot, bring heat to medium high. Add sausage, breaking into small pieces and rendering out fat. When sausage is about ½ to ¾ of the way cooked, add onions. Add thyme and salt.

If pot seems dry, add olive oil if needed (the fat content of your sausage will determine whether or not you need extra; this step might be skipped in some kitchens). Add potatoes, tossing everything together. Finally, add collard greens. Stir well, coating everything will seasonings, sausage fat, and the aromatics.
Once collards are shimmery with oil, add stock. bring to a boil before reducing heat to a low simmer.

Allow to cook for 3 hours before serving. Serve pipping hot with crusty bread, or all on it’s own.